The Planted Kitchen

How to Make Homemade Nut Milks


I know it’s been a long time since I’ve posted, but I’ve been crazy busy between going out of town and my husband’s grandfather passing away. Anyways, In this post I’m going to show you how to make homemade nut milks. I have replaced cow’s milk with nut milks in everything: baking, smoothies, coffee, and anything else that would require cow’s milk. I’ve tried a few different nut milks. My favorite by far though is definitely cashew milk because it’s a little thicker and, therefore, a lot more creamy. My second favorite is almond milk. I’ve tried coconut milk too, but I’m not really a fan. Plus I have no idea how to make it homemade.

Lately at the grocery store I’ve seen all kinds of different dairy-free milks from soy milk to oat milk to hemp milk. I’ve had soy milk but the only other dairy-free milks I’ve tried have been nut milks because they are delicious and have a variety of variations. If it ain’t broke don’t fix it, right?

Making homemade nut milks is a lot easier than it sounds, and no it does not involve “milking” them. You don’t need a lot of fancy equipment; just a large bowl, some cashews (or almonds, hazelnuts, etc), some filtered water, and good blender, and for some nut milks, a nut milk bag.They don’t have to be boring or bland either. You can add maple syrup to sweeten it or cocoa powder to make it chocolatey. Most of the time I leave mine plain and unsweetened so that I can use it for multiple things.

Print Recipe
Homemade Nut Milks
Course Drinks
Prep Time 5 Minutes
Cook Time 5-10 Minutes
Course Drinks
Prep Time 5 Minutes
Cook Time 5-10 Minutes
  1. Soak cashews in water (this is not the 4 cups of filtered water, this is extra just for soaking) 4-8 hours or overnight.
  2. Strain and rinse cashews and place in a blender.
  3. Add the 4 cups of filtered water and vanilla extract (if using) to the blender.
  4. Blend for 5-10 minutes, or until there are no more chunks.
  5. Strain through a nut milk bag.
  6. Store in an airtight container in the refrigerator for up to 5 days.
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Jalapeno Cilantro Aioli


Hi all! I hope everyone had a fantastic weekend! I was able to spend some time with my husbands family, as well as get some much needed things done around the house. This week will be super busy because it’s only a three day week for me! My hubby and I will be going on a small vacation this weekend, and to say I’m excited is an understatement. Anyway, it’ll be a busy three days because I’ll be cleaning up the house (no one likes coming home for vacation to a dirty house), making snacks for the plane, and getting last minute things that we’ll be needing (sunscreen, bug spray, etc).

Okay, about the aioli. As you get to know more about me, you will come to learn that I love anything spicy (both flavorful and hot spicy). I also love any dips or sauces, so I felt it appropriate to make a dip for everything. In all honesty, when I was testing this recipe, I did not expect it to come out nearly as good as it actually did. Like, y’all this stuff is SO GOOD. I seriously could bathe in it. Except I won’t because then I couldn’t eat it. BUT, I do want to put it on everything. Last night, the hubby and I had veggie burgers and homemade fries for dinner. The aioli went on my burger instead of ketchup and mustard, and I also dipped my fries in it. I also sometimes just dip chips in it and eat it like that. Or carrots. Or broccoli. Or just about any veggie ever. You get the picture.

I brought some to a family gathering and everyone loved it! Thankfully there was some left for me to take home so I could eat it! The thing about this aioli is that it’s completely plant based! Yep, no dairy in sight! The creaminess comes from cashews. My for dips made with cashews didn’t begin until recently because I tried to make one a while back and failed. EPICLY. The thing is, at least in the dip/sauce/whatever you want to call it, is you can’t tell it’s made from cashews at all. It’s seriously the best. And I’m really not even saying that because I made it. If someone else had made it I’d be just as exited about it! That being said, let’s get on with the recipe!


2 cups soaked raw (not roasted and unsalted) cashews

1/2 cup water (more or less depending on how thick you want it to be)

1 fresh jalapeƱo

1/2 loosely packed cup cilantro

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp onion powder

Salt to taste


  1. Soak cashews in water 6-8 hours or overnight (this is NOT the 1/2 cup water from above)
  2. Drain cashews and place in a blender (this may work in a food processor too, but I haven’t tried it)
  3. Add 1/2 fresh water to blender and blend until creamy. I like to do this before adding the other ingredients to ensure that I get the desired consistency before I continue.
  4. Slice jalapeno and chop cilantro and add to blender.
  5. Add spices to blender and blend until everything is creamy again. Refrigerate about 30 minutes or until chilled.
  6. The aioli can be stored in an airtight contained in the refrigerator for up to a week.